Sunday, December 6, 2009

Butternut Squash Soup Wakes Up The Blog

Tonight we made a soup that was so YUMMY that it has resurrected my blog. I took inspiration from a few different recipes, and made my own up, adding spices by ear as we went along.

I had some squash from Moore's Farm and Friends that I had been needing to use up, and a quiet Sunday night seemed the perfect time to get it going.

I was so happy with how it turned out that I decided to type it up. Who knows, maybe I'll get inspired to post more than every 10 months. Maybe?

2 shallots, diced
Olive Oil
1 tsp of minced garlic
2-3 tbsp diced fresh sage
2 tsp of dried thyme
4 small apples, peeled and diced
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp black pepper
2 medium sized butternut squash
40 oz. chicken stock
½ cup shredded smoked gouda
¾ cup heavy cream

1. Cut up the butternut squash in half, clean the seeds out, and put them in a pan to roast in the oven at 425 degrees for 30 minutes.

2. While the squash is roasting, pour enough olive oil in the bottom of the pan to cover it and heat to low-medium. Add the diced shallots and minced garlic, letting them sauté for about 10 minutes.

3. Add the apples, Worcestershire sauce, black pepper, thyme, sage, vinegar, and chicken stock to the pot and bring to a low simmer.

4. Take the squash out the oven, even if they’re not fully roasted. Let it cool a minute or two, then carefully cut and cube the squash from the rind and throw it in the pot.

5. Let the pot continue to simmer at a low boil for about 20-25 minutes, then take off the heat and let it cool for a minute. Use an immersion or regular blender to puree the soup.

6. Add heavy cream and gouda and whisk until blended. Serve with extra gouda on top, if you like!

Wednesday, February 4, 2009

This Is Just Wrong

Apparently this was from a UK campaign last fall, but I'm just now hearing about it. Witness John Lydon from the Sex Pistols shilling for a UK butter company. Oof. I guess the bad economy affects even former punk rock stars...

Monday, February 2, 2009

Superbowl Brie Shuffle

I suppose this would be more timely if I posted it yesterday. Oh well.
I have to say that even though I'm not a huge sports fan, I love Superbowl Sunday.
I may not understand football completely, but I can recognize a good play when I see it. (99 yards?? What??) And any occasion that involves copious amounts of snacks is OK by me. Throw in The Boss at halftime plus new fancy commercials, and I'm sold!
We went to our friends' Superbowl party last night, and were instantly surrounded by an amazing amount of snacks from all of our friends. The theme of the night was DIPS. I made one of my go-to party favorites, Baked Brie, which is amazing to dip apples in.
It's so easy to make, and I stole the recipe from my friend Liz a few years back at a party she had in NYC. Thought I'd share the deets here so you can make your own delicious calorie-laden treat!

Baked Brie
You need:
1 small wheel of brie
1 Pilsbury (or similar brand) crescent rolls in the tube
2 tbsp of honey
Palmful of almond slices/ slivers
Granny Smith apple slices (usually 4 to 6 apples will do)

Preheat the oven to 375 degrees. Take the crescent rolls and cover the entire wheel of brie with the pieces. Use your hands to make it uniformly covering all of it. Then just take honey and drizzle it over the top, followed by a sprinkling of all the almonds.
Bake for about 20-25 minutes, or until the roll coating is getting slightly brown. Serve with apple slices for dipping.

Monday, January 26, 2009

Well, hello!!

Welcome to the party!!
Embarrassingly enough, I set up this blog so I could start writing the moment I was settled in Atlanta after my move from NYC last summer. That would be...err...last AUGUST.
Alas, things get in the way (AKA computers breaking, laziness, job searching, and just LIFE in general), but I am finally getting my act together.
I want this site to be a fun way to share what I'm up to, what I'm in to, what I'm cooking and listening to, and lots more. Keep your eyes peeled for more soon!